Description
Indulge in the comforting embrace of Roasted Garlic Tomato Soup with Basil Cream. This delightful soup combines the rich flavors of roasted garlic and ripe tomatoes, creating a velvety texture that’s perfect for dipping crusty bread. Topped with a creamy basil infusion, it’s an ideal dish for cozy nights or impressing guests at your next gathering. Simple yet sophisticated, this recipe is sure to become a favorite.
Ingredients
Scale
- 2 lbs fresh vine-ripened tomatoes, halved
- 1 whole bulb garlic
- 1 medium yellow onion, chopped
- 4 cups vegetable stock
- 2 tbsp extra virgin olive oil
- 1 cup fresh basil leaves, chopped
- 1 cup heavy cream
Instructions
- Preheat your oven to 400°F (200°C). On a baking sheet, toss halved tomatoes and whole garlic bulb with olive oil, salt, and pepper. Roast for about 30 minutes until caramelized.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent (about 5 minutes).
- Add roasted tomatoes and squeezed garlic cloves to the pot. Pour in vegetable stock and let simmer for 15 minutes.
- Use an immersion blender or regular blender to puree the mixture until smooth.
- In a small bowl, whip together heavy cream and chopped basil leaves for the basil cream.
- Serve hot soup in bowls, topped with basil cream and additional basil leaves or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 9g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg